For seven years (Anthony) Puma has traversed the country cooking meals in a mobile kitchen the size of an office cubicle for elite Indy drivers and their crews. Like the adrenaline-rushed, synchronized dance of a pit stop, Puma choreographs feeding drivers Dan Wheldon and Scott Dixon and up to 50 others during a race weekend. That translates into almost 250 meals and snacks in less than two days.
Puma loves the rush of Indy cooking, loves having to be ready for any situation that will affect his tight schedule — yellow flags, racetrack crashes, kitchen equipment malfunctions or special menu requests . And he does it alone, including grocery-shopping at SuperTarget.
“I love the challenge of getting the food out there in time,” Puma says from his tiny kitchen on the north side of the Kansas Speedway infield during the Kansas Lottery Indy 300 held July 1-2. “I like to give the guys a lot of menu choice, and I’ve a short time — about two hours — to do it. Anything can happen at any given time, and you always have to be ready for it.”